This appetizer is very popular on the east and west coast. You can vary the meats and cheeses to your preferences and add fresh or dried fruit to the board. Kalamata olives, toasted pecans or walnuts would also be a welcome addition. Enjoy!

Charcuterie Board– 10 to 12 servings

4 ounces capocollo, thinly sliced
4 ounces prosciutto, thinly sliced
4 ounces Calabrese salami, thinly sliced
8 ounces fontina cheese
6 ounces Vermont cheddar cheese
1 cup mild Giardiniera vegetables, drained
1 cup bread and butter pickles or hot and spicy pickles, drained
1 loaf sourdough bread
2 tablespoons olive oil
1 teaspoon dried Italian seasoning

Preheat oven to 350 F. Cut bread into 20 thin slices. Mix olive oil and Italian seasonings together in a small bowl. Brush olive oil mixture on bread slices with a pastry knife. Spread bread into a single layer on a rimmed baking sheet and bake for 8 to 10 minutes or until crisp. Turn breads slices over halfway through cooking time. The bread will not brown like toast but will be crisp.

Drain Giardiniera vegetables and pickles. Place each in a small bowl. Arrange the meats, cheeses, vegetables and pickles on a large slate or wooden board. Use decorative toothpicks or small serving forks for the pickles, meat and vegetables. Place cheese knives beside the two types of cheese.

Published in The News and Neighbor on February 3, 2016